Watercress, leek and coconut soup

Watercress has been shown to reduce DNA damage in white blood cells and positively alter blood antioxidant concentrations, making it a wonderful medicinal plant to decrease inflammation and detoxify your entire body. Enjoy its fresh, earthy taste in this well-balanced, creamy blend. It also tastes great!

Recipe and image from 'Heal Your Gut' by Lee Holmes (Murdoch Books), RRP $29.99.

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1 tablespoon extra virgin coconut oil or 2 teaspoons ghee
1 onion, diced 1 garlic clove, crushed
1 leek, white part only, finely sliced
1 medium turnip, peeled and diced
85 g (23/4 cups) watercress, rinsed, plus extra to serve
270 ml tin additive-free coconut milk
375 ml (11/2 cups) vegetable stock
Celtic sea salt and freshly cracked black pepper, to taste


  1. Melt the oil or ghee in a medium saucepan over medium heat.
  2. Add the onion and garlic and cook, stirring frequently, for 3–4 minutes or until transparent. Add the leek, turnip, watercress, coconut milk and stock, then bring to the boil.
  3. Reduce the heat to low then simmer, covered, for 20 minutes.
  4. Remove from the heat and allow to cool slightly, then purée in a food processor or blender until smooth. Add salt to taste, reheat if necessary, then grind over black pepper, garnish with extra watercress and serve.